Easy hummus Recipe
Lebanese hummus is a famous dish that enjoys great popularity worldwide. It is considered one of the foremost traditional Eastern dishes, renowned for its unique and delicious flavors. Lebanese hummus is typically served as a tasty appetizer and can be enjoyed with fresh bread
Ingredients
- 1 kg chickpeas
- 400 g tahini
- 80 g table oil
- 20 g salt
- 20 g citric acid
- 214 g ice cubes
- 328 g water
Instructions
- Rinse the dried chickpeas to get rid of any debris, then soak for 10 hours with ½ teaspoon of baking soda. If you don’t prefer to use baking soda, you’ll just have to boil them for a longer time so they get soft. Baking soda helps softening them quicker.
- Once ready, empty the soaked chickpeas in a colander/filter to get rid of the soaking water, then rinse it with fresh cold water.
- Add the chickpeas to a cooking pot with ½ teaspoon of baking soda (optional, just to speed the process) and then add about 6 cups of water (or until water covers the chickpeas by about ½ inch
- As soon as the water starts boiling, a white foam will appear on the top, try to scrape out as much of it as possible (without removing water).
- Check up on the chickpeas 45 minutes into simmering to see if it’s done. The test is simple, try to crush a chickpea with your fingers, if it crushes easily and feels smooth then it’s done.
- Some cooked chickpeas are cooled for 30 minutes.
- We put the chickpeas in the blender and blend for 1 minute.
- We add vegetable oil and blend for 1 minute
- We add tahini to the mixture and blend for 1 minute
- We take a container and mix the specified amount of water, ice, salt, and citric acid , then blend them.
- We add the mixture from the container to the first mixture in intervals.
- We mix all the ingredients together.
Hummus Lebanese
Hummus is a traditional dish that dates back thousands of years in the Middle East, particularly in the Levant region (Palestine, Lebanon, Syria, and Jordan). The oldest known recipe resembling modern hummus was found in cookbooks from the Abbasid era in the 13th century, consisting of mashed chickpeas mixed with tahini, garlic, and vinegar. Hummus is a staple of Levantine and Arab cuisine and has spread globally in recent decades, becoming a symbol of Middle Eastern food—despite attempts by some modern states to claim it as their own.
Different Types of Hummus You Can Make
● Beet Hummus :
Made with boiled and blended beets, it has a vibrant pink color and a mildly sweet flavor.
● Avocado Hummus :
A creamy mix between hummus and guacamole, offering a rich texture and fresh taste.
● Curry Hummus :
Adding curry powder and turmeric gives it a warm, spiced flavor and golden color.
● Roasted Red Pepper Hummus :
Roasted red peppers bring a smoky, slightly sweet taste to the hummus.
● Basil (Pesto) Hummus :
Blending in pesto sauce (basil, olive oil, garlic, pine nuts) gives it an Italian twist.
● Roasted Garlic Hummus :
Roasted garlic adds a rich, deep flavor perfect for garlic lovers.
● Smoky Paprika Hummus :
Smoked paprika gives the hummus a unique smoky flavor.
● Spicy Hummus :
Add fresh chili peppers or hot sauce like harissa for a bold, spicy kick.
● Black Olive Hummus :
Blended black olives add a salty, tangy flavor that works great as a savory dip.
● Chocolate Hummus (for dessert) :
A sweet twist made with cocoa powder and honey used as a healthy chocolate spread.
Nutritional Facts for Hummus (100g serving):
| Nutrient | Amount |
|---|
Calories 166 kcal
Protein 7.9 g
Carbohydrates 14.3 g
Sugars 0.3 g
Fiber 6.0 g
Fat 9.6 g
Saturated Fat 1.4 g
Unsaturated Fat 8.2 g
Sodium 240 mg
Calcium 41 mg
Iron 2.4 mg
Potassium 228 mg
Magnesium 29 mg
Notes
Some folks suggest adding the boiled chickpeas water to the food processor instead of regular warm water. You could do that and result in a slightly richer taste, however the resulting hummus may be a bit tougher on the tummy due to all the baking soda in the water.
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